Shakshuka with Tomatoes and Peppers

Eggs gently cook in a thick tomato and pepper sauce in this simple skillet breakfast. Cumin and paprika bring warmth without overpowering the vegetables. Serve directly from the pan with bread for scooping up the sauce.

Serves 3 • Prep: 10 minutes • Cook: 30 minutes

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ¼ teaspoon chili flakes, optional
• 1 can (28 oz/800 g) crushed tomatoes
• ½ teaspoon salt
• ¼ teaspoon pepper
• 6 eggs
• 2 tablespoons chopped parsley
• Bread, for serving

Instructions

See Next Page =>